From the plant to my plate… how does it get fresher than this? I am enjoying growing and cooking my own fresh, delicious, healthy organic vegetables. Sustainable agriculture, even in the smallest urban settings is actually possible. Today I just walked into the garden and plucked these flat beans or Broad Beans or Chikkudkaya as we call it. Eating fresh vegetables when you’re a single person to eat is good in a wicked kind of way as you are the lucky person to gobble up all that goodness. I am kidding totally/nothing can beat the pleasure of sharing. I keep distributing all my veggies.
If you snip and pluck what you need, when you need it, then the freshness is as abundant as can be. The taste is way more delicious than anything you could buy at the grocery and of course, there is always that heavenly aroma of fresh vegetables filling the kitchen as you prepare you meals, which you then tuck into happily, knowing that not only did you grow them yourself but they are as healthy as can be.
Broad beans are a superb source of protein and fibre. They fulfil all the norms of healthy eating. They are also rich in folate and B vitamins, needed for nerve and blood cell development, cognitive function and energy. Being a vegetarian they are an inexpensive source of lean protein for me.
I do make broad beans and potato curry ( will share the recipe in the next blog) but I have eaten this broad beans and peanut curry at South Indian weddings which is really very delicious and I wanted to try it out at home. South Indian weddings usually have sit-down meals and they have an array of dishes from spicy pickles to various veggies, sambar, rasam, Ulava charu ( horse gram rasam) finishing off with thick creamy curds.
The prep time is more but the actual cooking time is not much so do try making this awesomely tasty dish.
Recipe for Broad Beans Peas or Chikkudkayi Vepudu
250gms Broad Beans or Chikkudkaya
2 tbsp Oil
2 tbsp peanuts
½ tsp chana dal or split chickpeas
¼ tsp mustard seeds
2 dry red chillies
2 green chillies
1 onion chopped fine
Few curry leaves
Salt to taste
½ tsp turmeric powder
½ tsp red chilli powder
Fresh coriander leaves
For the masala powder
4 tbsps roasted chickpeas dal
½ tsp jeera
1 tsp coriander seeds
5 cloves garlic
String the beans and chop into two pieces. Boil in hot water for a few minutes, drain and keep aside.
On a griddle, roast the cumin, coriander till the aroma wafts in the air and make a coarse powder it in the mixer with the roasted chickpea dal and garlic. Keep aside.
Heat the oil in a wok and fry the peanuts until crisp. Remove and set aside. In the same oil, add the chana dal, red chillies, mustard seeds, and green chillies and curry leaves. Saute till they splutter and add the finely chopped onion till pink.
Now add the powder and roast for a couple of minutes. Add the salt, turmeric and red chilli powder. The aroma from the roasted dal, coriander and cumin seeds and the garlic is heady. Now add the boiled broad beans and sauté till all the spices mix nicely. Just before removing from the fire, add the fried peanuts which add the much-love crunch to this remarkably flavorful dish.
Transfer to a serving bowl and garnish with lots of fresh coriander leaves. Serve this Broad Beans or Chikkudkaya Vepudu with steamed rice or roti and savour every mouthful.